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Keftedes me Prassa

Petite pan-fried fritters, often known as keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek fritters deliver a delicious blend of rich beef with the gentle, sweetly mild taste of leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your fingers then shape a few scoops into a ball, pressing a little. Put on a tray and proceed for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish topped with kitchen paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine treat. The crunchy exterior reveals a creamy center. The fresh spinach brings a bright, moderately natural note, while the cheese offers a savory, umami creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

If using leafy greens, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and fry the diced onion and garlic until translucent, about four minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the dough looks too soft, mix in some more breadcrumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, warm oil to a depth of about half an inch. Brown the patties a handful for a couple of minutes each side, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pan and cover with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes covered if required.

Add the bulgur wheat and keep cooking until tender. Strain the mixture thoroughly and set aside in a bowl.

Warm 50% of the